Udon noodles are incredibly versatile. They are the perfect base for experimenting with different sauces. One of my go-to combinations is this creamy gochujang sauce. The thick, chewy noodles cling to every bit of the rich, velvety coating, delivering a bold mix of savory, umami, spice, and a hint of sweetness in every bite. Try this 20-minute easy bacon gochujang udon noodles recipe when you are craving something quick, comforting, and indulgent.
Why You’ll Love This Gochujang Bacon Udon
- Quick & easy: Ready in under 20 minutes
- Bold flavor: The spicy, umami-rich gochujang pairs perfectly with creamy sauce and smoky bacon
- Indulgent: Thick, chewy udon noodles coated in a rich, velvety sauce
- Customizable – Adjust the spice level, swap proteins, or add veggies like mushrooms or spinach
Ingredients
- 2 servings of udon noodles
- Perfect noodles that cling to the sauce well
- 1½ tbsp gochujang
- Adds spice, sweetness, and umami
- 1 tbsp butter
- Rich base of the sauce
- 3 cloves garlic, minced
- Fragrant aromatics
- 1 tbsp soy sauce
- Enhances umami profile
- 1 tsp sugar
- Balance the spiciness
- ¼ cup heavy cream
- Makes the sauce creamy
- ½ cup reserved udon cooking water
- Helps loosen the sauce
- 4 slices bacon
- Adds crispness and smokiness
- Green onions, sliced
- Adds sharp flavor
Click on the images for the direct link to the ingredients/tools I used:
Instructions
Cook the udon according to package instructions. Before draining, reserve ½ cup of the cooking water.
Cook the bacon in the oven or a pan until it reaches your desired crispiness. Set aside, then chop into bite-sized pieces.
In a pan over medium heat, melt the butter. Add the garlic and sauté until fragrant (about 30 seconds).
Stir in the gochujang, soy sauce, and sugar until well combined.
Lower the heat and pour in the heavy cream, stirring until the sauce is smooth.
Add the cooked udon noodles to the pan along with a splash of the reserved udon water. Toss until the noodles are evenly coated and the sauce reaches your desired consistency.
Add chopped bacon and top with green onions.
Enjoy.
Easy Bacon Gochujang Udon Noodles Cooking Tips
Do not overcook the noodles. You will continue to cook the noodles in the sauce.
Save the udon water. The starchiness helps the sauce cling to the noodles, giving a nice, glossy finish.
When adding cream, lower the heat. High heat may cause the sauce to separate.
Ingredient Substitutions
Butter –> Olive Oil
Soy sauce –> Tamari, Coconut Aminos
Heavy Cream –> Half & half
Bacon –> Pancetta, Ham
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days.
When reheating, add a splash of water.
Easy Bacon Gochujang Udon Noodles
Ingredients
- 2 servings udon noodles
- 1½ tbsp gochujang
- 1 tbsp butter
- 3 cloves garlic minced
- 1 tbsp soy sauce
- 1 tsp sugar
- ¼ cup heavy cream
- ½ cup reserved udon cooking water
- 4 slices bacon
- Green onions sliced
Instructions
- Cook the udon according to package instructions. Before draining, reserve ½ cup of the cooking water.
- Cook the bacon in the oven or a pan until it reaches your desired crispiness. Set aside, then chop into bite-sized pieces.
- In a pan over medium heat, melt the butter. Add the garlic and sauté until fragrant (about 30 seconds). Stir in the gochujang, soy sauce, and sugar until well combined.
- Lower the heat and pour in the heavy cream, stirring until the sauce is smooth.
- Add the cooked udon noodles to the pan along with a splash of the reserved udon water. Toss until the noodles are evenly coated and the sauce reaches your desired consistency. Add chopped bacon and top with green onions.
- Enjoy.
If you enjoyed this creamy bacon gochujang udon noodles recipe, you might also like my easy mentaiko udon.
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